The Best Potatoes DelMonico Recipe

Ingredients

Four huge russet potatoes, peeled and sliced into thin rounds, are the ingredients.
One cup of heavy cream
half a cup of whole milk Grated Parmesan cheese,
half a cup Grated Gruyere cheese,
half a cup two minced garlic cloves
Twice as much unsalted butter
A single tsp of dried thyme
To taste, add salt and black pepper.
freshly chopped parsley (for garnish)

Warm up the oven: Turn the oven on to 375°F, or 190°C. Get the potatoes ready:
To keep the potato slices from browning, put them in a big dish of cold water.
After draining, use paper towels to pat them dry. Prepare the Cream Blend: Put the butter, salt, black pepper, minced garlic, dried thyme, and heavy cream in a pot.
Melt the butter and reheat the mixture over medium heat until it is thoroughly warmed.
Keep it from boiling. Arrange the
potatoes in layers: Use cooking spray or butter to grease a baking dish. Arrange the potato slices in the dish’s bottom layer, slightly overlapping them.
Add Cheese and Cream: After the potatoes are layered, sprinkle some grated Parmesan and Gruyere cheeses on top.
Over the cheese, drizzle a little of the cream mixture. Layer the Potatoes, Cheese, and Cream Again: Continue layering the ingredients until all of them are utilised. Don’t forget to add a layer of cheese and
cream to the top. Bake: Bake the baking dish for 45 to 50 minutes in a preheated oven, covered with aluminium foil. After that, take off the foil and bake for a further 15 to 20 minutes, or until the potatoes are soft to the touch and the top is golden brown.
To serve, take the potatoes delmonico out of the oven and allow them to cool a little. For a pop of colour and extra freshness, garnish with finely chopped fresh parsley.
Have fun!